meat products - Globe Thesis

Keyword [meat products] Result: 1 - 20 \| Page: 1 of 10
1.	Study On Spoilage Mechanism And Biologic Inhibition Of Spoilage Microorganism For Low Temperature-heated Smoked And Cooked Sausage
2.	Prediction Of Sodium Nitrite Content In Meat And Research On The Flavor Reaction Model Systems Of Dry-cured Meat
3.	Mechanism Of The Alterations Of Water-holding Capacity And Hydration In Meat And Meat Products Induced By Protein Oxidation
4.	Studies On Application Of Complex Konjac Gum In The Processing Of Low Fat Meat Products
5.	Isolation, Screening And Application Of Lactobacillus Casei From Natural Fermented Meat Products
6.	Screening Of Cholesterol-Degrading Starter And Its Application To Fermented Meat Products
7.	Lactic Acid Bacteria Degrade Nitrite Mechanism In Fermented Meat Products And Study On Screening Of Fine Strains
8.	The Bactriostasis Of Propolis And The Applied Study On The Keeping Freshness Of Meat And Meat Products
9.	Characteristics Of Complex Gums And Their Application In Meat Products Cooked At Low Temperatures
10.	Studies On Preservation And The Establishing Of HACCP System Applied To The Meat Products Cooked In Soy Sauce
11.	Study On Polymerase Chain Reaction Assay For Detection Of Staphylococcus Aureus In Meat Products
12.	The Study Of Liquid Chromatographic Technology On Food Safety Analysis And The Drawing Of Standard Rules Of Inspection For Export Oil Of Rose(Rosa Sertata×Rosa Rugosa)
13.	Selection Of Producing Lactobacillin Strains Of Lactic Acid Bacteria And Its Applications In Meat Products And Pepper Fermentation
14.	Identification Of Species In Meat Products Using PCR-RFLP Assay
15.	Determination Of Four Edible Synthesized Coloring Matter And Sudan Dyes In Meat Products By Performance Liquid Chromatography
16.	Study On Loop-mediated Isothermal Amplification Assay For Detection Of Salmonella In Meat Products
17.	Effects Of Transglutaminase And Non-meat Proteins In The Processing Of Meat Products
18.	Investigation Of Detection Approach Of SPE-HPLC Of PAHs In Smoking Meat Products
19.	Study On Extraction Technology And Purification And Stabilizing Of Basella Rubra L.Red Pigment And Application In Meat Products
20.	Study On The Key Technology Of Fermented Mutton
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